Enzymatic changes in minimally processed apples
The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2, 10% CO2 (MA) and 78% N2, 21% O2, 1% other ga...
| Published in: | Czech Journal of Food Sciences |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0074_enzymatic-changes-in-minimally-processed-apples.php |